Drumstick sambar is a very easy and simple sambar commonly prepared in all South Indian homes. There are many variations of making sambar and drumstick sambar is one of them. I am sharing with you an easy and instant way to prepare the Drumstick sambar at home. It is prepared using yellow lentils (Toor dal) cooked in a broth of fresh drumstick, onion, tomato, tamarind, and masala.
Sambar can also be made with a wide variety of vegetables for that I have shared a different post of Restaurant Style Sambar. I used homemade Sambar powder, you can use ready-made also. If you want to make homemade sambar powder then follow from this post: Sambar Powder.
Drumstick sambar is also called as Murungakkai Sambar in Tamil. Drumsticks are known as Saigan or Segva in North India. Drumsticks are the pods of the moringa plant and are used in making a variety of recipes in Indian cuisine.
When I was a child and we were living in a railway campus, there were a couple of trees next to our house and my Mom never missed using them in a variety of dishes. I still remember when my Mom used to make drumstick flower pakoda and drumstick potato curry. At that time I was not aware of its health benefits, since it was very easily available we didn’t know its importance. But now they are considered as a superfood. I miss eating them, so whenever I get some fresh drumstick at the grocery store I never miss bringing them home.
Benefits of Drumsticks
It is known as a super plant for its unique yet powerful properties that combat different ailments in our system. Drumstick and its leaves provide expectant mothers with necessary calcium, vitamins, zinc, and iron. Calcium is required for bone strengthening. Zinc plays a vital role in hair-growth, spermatogenesis, and skin health. Iron alleviates anemia. Drumstick is one of those rare plant species whose seeds, flowers, leaves, and stems are edible and extremely nutritious. The stems of the moringa plants are mostly used in Indian kitchens to prepare scrumptious delicacies.
This healthy, nutritious, and delicious Drumstick Sambar goes very well with hot rice, idli, Paniyaram, Medu Vada, Dosa, Upma, etc. You may adjust the consistency of the sambar depending upon what you are serving with it. If making the sambar for idlis or dosa, then make it of medium consistency. If making for rice, then you can add less water and make a slightly thick sambar.
Do try other recipes :
- Restaurant Style Sambar
- Drumstick Curry
- Medu Vada
- Sabudana Vada
- Mini Uttapam
- Instant Rava Uttapam
- Bread Uttapam
- Coconut peanut chutney
- Red Capsicum Chutney
- Pesarattu dosa
- Lemon Rice
- Potato filling for Masala Dosa
- Dosa batter
Preparation Time: 15mins ∏ Cooking Time: 35mins ∏ Servings: 3-4 person
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Drumstick Sambar:
Make the Sambar
Step4: In the meanwhile when veggies are getting cooked we will check the cooked dal. Once the pressure from the cooker is naturally released open the lid and mash the dal with the masher or ladle so that there are no big pieces of dal. The dal should be smooth and very well blend with the water.
Make the Tadka
Step9: Heat a tadka pan on medium flame. Pour 1 tablespoon oil, once it is hot add 1 teaspoon mustard seeds, 1/4 teaspoon fenugreek (or methi) seeds, and a pinch of asafoetida (or heeng). Let the seeds crackle for 20-30 secs.
Step10: Add red chilly along with curry leaves, let them splutter. Turn off the flame.
Step11: Pour this tempering immediately over the prepared sambar and mix well. Garnish with some fresh coriander leaves. Cover the lid so that flavors of tempering get infused in the sambar.
Step12: Drumstick Sambar is ready to serve along with hot steamed rice. You can also serve it with Idli, Dosa or Medu vada.
- The drumsticks should be cooked well and tender, but take care that they do not get overcooked.
- To save some time you may soak the tour dal for 20minutes for fast cooking.
- Sambar powder is the key ingredient, use fresh homemade sambar masala for authentic taste or a good brand store bought sambar powder.
- You can use any veggies of your choice just don’t add too much of it. There should be some ratio of veggies and dal.
- I like my sambar to be on the thicker side, however, you may add water as desired to bring it to a consistency you like.
- If possible use fresh curry leaves which gives this sambar a unique aroma.